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Surprise centre coconut muffins
(0 votes)
Difficulty:
easy
Preparation:
50 min.
Preparation
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Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- 1 cup superfine caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ½ cup plain Yogurt
- 2 cups Shredded coconut
- 4 Chocolate wafer (cookies)
- For the topping
- ¾ cup unsalted butter
- 3 ½ cups powdered sugar
- 1 cup Mascarpone
- 1 unwaxed lemon (finely grated zest)
- To decorate
- colored sugar sprinkles
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Cream the butter and sugar in a mixing bowl until light and fluffy.
3.
Beat in the eggs and vanilla.
4.
Sift in the flour and baking powder and gently fold into the mixture with the yoghurt, until well combined. Stir in the coconut.
5.
Spoon into the paper cases to half fill them and place a wafer half in the centre of each. Cover with more mixture and bake for 15-20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool.
6.
For the topping: beat the butter until soft, then sift in the icing sugar.
7.
Gradually beat in the mascarpone and lemon zest until smooth and creamy. Spread on top of the cakes and decorate with sugar sprinkles.
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